Mexican Street Corn Salad

Step 1

Cut the corn off the cob. I used 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.

Step 2

Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we're using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits.

Step 3

Transfer the corn to a large bowl and let it cool for a couple minutes.

Step 4

To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.

Step 5

To serve garnish with additional cheese and cilantro, if preferred.